Nan-e Sangak (نان سنگک)

• 450 gWhole wheat flour (fine whole wheat, preferably stone-ground)
• 150 gBread flour (for strength and chew)
• 450 gWarm water (38–40°C / 100–104°F)
• 5 gInstant yeast (about 1 1/2 tsp)
• 12 gFine sea salt (about 2 tsp)
• 10 gHoney (about 1 1/2 tsp)
• 15 gOlive oil (about 1 tbsp)
• 40 gAll-purpose flour (for bench dusting; use as needed up to this amount)
• 18 gToasted sesame seeds (about 2 tbsp)
• 6 gBlack cumin (nigella) seeds (about 2 tsp)
• 30 gWater (to help seeds adhere; about 2 tbsp)

Instructions

1. 1

   In a large bowl, whisk whole wheat flour (450 g) and bread flour (150 g) until evenly blended. Add instant yeast (5 g) and whisk again. In a separate container, dissolve honey (10 g) and salt (12 g) into warm water (450 g, 38–40°C). Pour the water mixture into the flour, add olive oil (15 g), and mix with a sturdy spoon until no dry flour remains.

2. 2

   Cover the bowl and rest the dough 20 minutes at room temperature (autolyse). Then, with wet hands, perform 3 rounds of stretch-and-folds: pull up one side, fold over, rotate the bowl, and repeat 8–10 folds per round. Rest 10 minutes between rounds. The dough should feel sticky but elastic; avoid adding extra flour inside the dough to keep Sangak’s open, chewy crumb.

3. 3

   Cover and let the dough rise 60–75 minutes at 24–27°C, until increased about 70–90% and visibly bubbly. If your kitchen is cool, extend to 90 minutes. While it rises, prepare a proofing area: lightly oil a tray or large plate and keep a small bowl of water nearby for wetting hands during shaping, which prevents sticking without toughening the bread.

4. 4

   Place a baking steel or thick pizza stone on the middle rack. If you have clean, food-safe ceramic stones (unglazed) you may add them on top of the stone/steel in a single layer. Preheat the oven to 260°C / 500°F for 45 minutes. For best top heat, switch to broil/grill for the final 5 minutes of preheat, then return to bake before loading.

5. 5

   Turn the risen dough onto a lightly floured surface using up to 40 g all-purpose flour total for dusting. Divide into 6 equal pieces (about 180 g each). Shape each into a loose ball by tucking edges under, then place on the oiled tray. Cover and rest 15 minutes to relax gluten; this makes stretching easier and helps create the characteristic elongated, dimpled shape.

6. 6

   Mix toasted sesame (18 g) and nigella (6 g) with water (30 g) to form a loose, wet seed slurry. Working with one dough piece at a time, wet your hands, gently press the dough into an oval, then stretch it into a long strip about 35–40 cm by 12–14 cm. Avoid tearing; if it resists, rest it 5 minutes and continue.

7. 7

   Place the stretched dough on a floured peel or an upside-down baking sheet lined with parchment. Using fingertips, press deep dimples across the surface (this mimics pebble impressions and controls bubbling). Brush or spoon the seed slurry over the top so seeds adhere. Immediately slide the dough onto the preheated stone/steel (or ceramic stones), keeping it elongated rather than round.

8. 8

   Bake 5–7 minutes at 260°C / 500°F until the bread is deeply golden at the edges with browned blisters and the center is set. If the top needs more color, switch to broil/grill for 30–60 seconds while watching closely. Remove with tongs or a peel and cool 5 minutes on a rack before cutting to preserve chew.

9. 9

   Repeat shaping and baking with the remaining dough pieces, keeping the oven hot between batches. If using parchment, pull it out after 2 minutes once the dough firms up to improve bottom browning. Serve warm for crisp edges and a tender interior; for a softer crust, stack breads under a clean towel for 10 minutes after baking.